I'm sure you could make a great beer this way, but I'm not sure you could make a malt-forward beer, especially with lighter malts. That's for at least two reasons. First, when people say "malt" flavor, they usually mean the flavors you get in the 5L to 20L range, things like vienna, munich, etc.. It's hard to make a light beer that is really malty; I think of Oktoberfest, bitter, barley wine, amber, etc. as being really malt-forward, and they are all kind of orange. (But I guess you could use Maris Otter, and maybe no-sparge, to get a strong malt flavor with little color.) Second, and probably more importantly, 3711 produces a pretty strong set of yeast flavors that could easily dominate a more delicate malt profile.
Why the 3711? Is it hot where you are? You could probably use a more heat-tolerant English strain with a swamp cooler if you want to make an IPA. A lot of English strains tend to accentuate malt flavor.
On the other hand, don't be a slave to style. If you want to try this, I'm sure you'll make something good if you execute on your process. I guess I'm not sure that you will make a malt-forward IPA this way, though.
With a starting gravity of 1080, also take into consideration it will most likely (even mashing higher) finish around 1002-1008.
+1.004. I aimed for malty and mouthfeel by using caramunich, crystal, oats, and mashing high, but 3711 doesn't give a sh**. Finished at 1.004 for 93% attenuation.2bluewagons said:+1, 3711 really doesn't give a s**t what your mash temp is, it will take it down way lower than you expect...
there may be, but i'm not aware of any. english yeasts tend to throw all sorts of weird esters when you get into the 70's. a good range for them is 62-66*F. based on your current situation i would avoid these.That said, is there an English ale yeast that can handle 75-85 degree temps?
your could try malto-dextrine (body) and unfermentable sugars like saccharine, aspertame or lactose (sweetness).If not, what are some malts or additives I can put into a to give it more sweetness and body when using the 3711?
that's why many of us do it just expect a certain number of experiments to turn out not so well. all part of the learning process. HBT is a great resource for limiting those "learning experiences"...I know I'm bucking tradition and style guidelines with this, but I got into homebrewing so I could experiment.
Enter your email address to join: